Classic Homemade Pepperoni
Mushroom Pizza
Master the art of the perfect homemade pizza with a fluffy, golden crust topped with savory pan-fried mushrooms, bubbly cheese, and crispy pepperoni slices.
There is something undeniably satisfying about making pizza dough from scratch and watching it puff up in a hot oven. This recipe elevates the classic pepperoni pie by incorporating a 50/50 blend of earthy white and porcini mushrooms. Sautéing the mushrooms beforehand is a traditional technique that concentrates their flavor and ensures the pizza crust stays crisp and perfectly baked.
Ingredients
- 1 batch pizza dough ingredients (flour, water, yeast, salt)
- to taste olive oil
- 1/2 cup white mushrooms
- 1/2 cup porcini mushrooms
- 2 cloves garlic
- 1 pinch salt
- 1 pinch black pepper
- 2 cups shredded mozzarella cheese
- 15-20 slices pepperoni
Instructions
- 1Mix the dough ingredients
Place the required ingredients into your food processor and blend until a consistent dough forms. Using a food processor simplifies the initial mixing process, ensuring a smooth dough base for your pizza.
Tip: Ensure your flour is accurately measured for the best consistency. - 2Prepare the bowl for fermentation
Grease the inside of a stainless steel bowl thoroughly with oil. Oiling the bowl, as well as your hands and cutting board, is essential to prevent the dough from sticking during the fermentation process.
Tip: A light coating of oil is sufficient to ensure the dough releases easily. - 3Divide the dough
Take the fermented dough and divide it into four equal parts using a sharp knife on a prepared cutting board. This portioning prepares the dough for individual pizza stretching.
Tip: Keep your hands oiled to make handling the sticky dough easier. - 4Slice the mushrooms
Thinly slice the white mushrooms and porcini mushrooms on a cutting board, maintaining a 1:1 ratio. These will provide a rich, earthy flavor to your pizza topping.
Tip: Use a sharp knife to ensure even slices for consistent cooking. - 5Stir-fry the mushrooms
Heat oil in a pan, add garlic, then the sliced mushrooms. Season with a touch of salt and black pepper, and stir-fry until the moisture has completely evaporated from the mushrooms.
Tip: Cooking until the moisture evaporates intensifies the mushroom flavor. - 6Shape the pizza crust
With oiled hands, gently press the fermented dough from the center outwards to achieve your desired thickness. Place the stretched dough on parchment paper ready for toppings.
Tip: Pressing outwards maintains the integrity of the dough bubbles. - 7Add the mushroom topping
Take the prepared fried mushrooms and spread them evenly across the cheese-topped dough base. Ensure they are distributed consistently to provide flavor in every bite, while keeping the small border clear.
Tip: Make sure the mushrooms have cooled slightly before placing them on the dough to prevent the cheese from melting too prematurely. - 8Top with pepperoni
Place individual slices of pepperoni over the mushroom layer. Space them out slightly to cover the surface of the pizza evenly for a balanced taste.
Tip: Using high-quality pepperoni that curls slightly at the edges when baked will provide the best texture and flavor. - 9Bake the pizza
Slide the prepared pizza into the oven preheated to 230 degrees Celsius. Bake for 6 minutes to begin cooking the crust and toppings.
Tip: Ensure the oven is fully preheated before inserting the pizza to guarantee a crispy crust. - 10Add extra cheese and finish baking
After the initial 6 minutes, carefully remove the pizza and sprinkle an additional layer of shredded cheese over the top. Return the pizza to the oven for another 5 minutes until the cheese is melted and bubbling.
Tip: Watch the crust edges closely; they should be golden brown when the pizza is done.
